Effect of microwave treatment on preparation of stable PUFA enriched vegetable oil powder and its influence on quality parameters
Abstract
Polyunsaturated fatty acids (PUFA) enriched vegetable oil is susceptible to oxidative degradation. Technological advancement in encapsulating such oil has become a new trend to improve stability, preservation, and food application. This paper focuses on the encapsulation through solvent evaporation by optimizing microwave (MW) drying conditions. The oil in water (o/w) emulsion with 50% moisture content (w.b) was dried using different MW power...
Paper Details
Title
Effect of microwave treatment on preparation of stable PUFA enriched vegetable oil powder and its influence on quality parameters
Published Date
Feb 3, 2020
Volume
44
Issue
4
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